Chicken Noodle Soup

材料

48oz chicken stock

2 large chicken breasts, boiled (reserve liquid)

1 cup carrot, chopped

1 cup celery, chopped

1 cup onion, chopped

1 tsp chicken bouillon

1 tsp salt

1 tsp sugar

1 can cream of chicken soup (10.5oz)

2 cups egg noodles, cooked

top with chopped fresh parsley (optional)

手順

Boil chicken breasts and cook egg noodles.

Add all ingredients (except chicken breast and noodles) into pot and simmer until the vegetables are tender.

Chop boiled chicken into small cubes and add to pot.

Serve with cooked egg noodles.

(Tip - To keep egg noodles from soaking up too much broth and becoming mushy, do not add the noodles to the entire pot. Instead, mix noodles into individual bowls while serving and refrigerate separately.)